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World inspired cooking

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Happy summer folks! Around this sun-fun time of the year the heat scale in Dubai looks like HOT… HOTTER… HOTTEST… DUBAI-HOT ; ) Well that is one of the many summer jokes for us Dubai-ites. Over the 7 years of life in this happy and one helluva city I have skinned the summer completely. Nevertheless even when all gets even, it’s natural to feel some odds. One that tops my list is missing on the Indian summer street food “Chaat”. Quite honestly Dubai makes it easy as it offers so many options to relish Indian street food. Having said that, one can still miss that taste asthetic and connection from back home. Chaat for me is a perfect taste balance between hot and cold, plain and savory, sweet and sour! So what is a Chaat? A Chaat is mostly plated with a savory subject like fried potato patty or crispy fried…

The Ramadan month is a very exceptional time in Dubai, exhibiting great character and respect for the religious ethos in this region. This is also a special month for food lovers in the city, as all restaurants serve a special Iftar menu every evening. Iftar evenings feel quite celebratory on Dubai’s food scene with some grand feasts being hosted by the big hospitality names. It beautifully brings together the fasting and the non-fasting people, being able to understand each other’s culture and enjoy the spirit of local cuisine. As the sunsets each Ramadan day, all the fasting Muslims devote their evening prayer and take the Iftar meal to break their day’s fast. Mostly they break their fast with a date or something light. I hold great respect for the people who demonstrate fasting perseverance the entire day, in the increasing summer heat, with a positive mind. For me Iftar signifies…

Have you ever noticed the alikeness between the Mexican salsas and Indian chutney? To every Mexican salsa sister there seems to be an Indian chutney cousin. You don’t get me yet? Check this course… Don’t you find Mexican Salsa Verde & Indian coriander chutney akin? Ain’t Mexican Tomato salsa or Pico de galo a raw version of Indian Tomato Chutney? The Mexican Mango Salsa & Indian Mango chutney are flavor comparable too! And of course… The Tamarind Salsa & Tamarind chutney seem to be the spicy & tangy counterparts!!!  Notably, both salsas and chutney are essential food accompanies in their respective cuisine spreads. As an intense lover of Indian and Mexican cuisine, this idea to marry the dips from both cuisines organically keeps coming to me so many times..… and not just because both are spicy. I think mainly because there are many common base ingredients like cumin, onion, garlic,…

The idea of Falapav is an authentic food synthesis. True Honey Buzzard style!  Honey Buzzard recipes are all about combining ethos of 2 different cuisines and creating a new recipe that is a discrete taste. My new falafel sandwich recipe “Falapav” layers within, taste of 2 favorite recipes from the Mediterranean and the streets of Mumbai. The falafel with a history of over 1000 years, is a popular snack not just in Egypt but all over Mediterranean countries, and an ascending fame all over the world. On the other hand Vadapav, the very own Indian burger is prevalent on the streets of Mumbai, served as the “go-to” food for the Indian common man every day. Falapav is an interesting taste idea to sandwich the crispy Mediterranean falafels into a soft pav bread from the western region of India, savored with Indian chutneys. If I had to write a formula for this recipe,…

I believe if you want to deepen your culinary experience in a country, go for a cooking class. Getting your hands dirty in a local kitchen is the best way to discover the nuances and details of a country’s taste. Quite fortunately, Srilanka offers a lot of cooking classes. Also, most of them are quite authentic, as they take you in their real home or restaurant kitchens to show you what goes in making that delicious plate of curry & rice. I took 2 cooking classes during my trip to Srilanka. I managed to gather some spicy secrets about Srilankan cooking, like the authentic recipe of Srilankan Curry powder, preparing coconut milk for curries and some key ingredients for Srilankan cooking. You can read more about this in my recent post Secrets from my Srilankan cooking class. This post will also help you learn some Srilankan cooking basics that you…

Are you thinking “here comes another overnight oatmeal in a jar”? Yeah, just like you, I too feel swarmed by the storm of oatmeal recipes on Instagram, Pinterest and health blogs out there. Dairy free, quick to cook, organic, yogurt based and a zillion others. These days every 5th occurrence of internet information seems to revolve around some kind of health food. If you are a health junky I suppose by now you must have tried and got bored of all those overnight oatmeal in a jar. So really, I don’t blame you. Well let me promise that you surely haven’t explored this oatmeal recipe. Its diverse, a swirl of Arab flavors in an Indian jar! A blend of spices & nuts from Arabic and Indian culture socializing overnight in a jar and creating a great friendship of flavors for your breakfast. You think I am faffing? Ok let’s check…

You must be thinking what’s B3? Is this some sort of cooking formula? Though, it is just an easy cheesy deep fried broccoli recipe, but it is indeed my fusion fritter formula made with 3 key ingredients broccoli, besan (chickpea flour) and balsamic vinegar. Being a vegetarian, most of all broccoli is my boon vegetable, but the trivia is that there is not much traditional Indian cooking morphed around broccoli. Furthermore, the Indian broccoli recipes I come across, like broccoli curries, spicy stir fries and the likes, tend to overcook or over spice this veggie. A true broccoli lover knows that overcooking broccoli means killing the stout and crunchy taste character of this green protein, nothing less than a cooking crime. Well, sounds like a great opportunity for Honey Buzzard, to create a noble taste that is true to broccoli’s original character and just rightly Indianized. aa Why an Indian…

Road tripping is the travel ambiance that absolutely gets my travel feet going. One of the favorite drives of my travels has been in the US state of Arizona, also popularly known as the Grand Canyon State. Interestingly, Arizona’s name originated from the Spanish name, Arizonac, which in turn derived from an Indian word, ali sonak meaning “small spring”. Who hasn’t been riveted by the magnificence of Grand Canyons? It is a landscape that is visible from the space and surely finds space on every traveler’s bucket list? On mine too! The layers of Grand Canyons inspired my 7 layered Mexican Bhel recipe I had always been blazed by the layers, hues and textures of the rustic canyons, just like any other pair of travelers eyes would want to rest gaze on them. On my trip to the canyons, the whole day, I walked along the wide spread arms of…

I conceived a potato and beetroot salad from my trip to Croatia! Game of Thrones, Islands, Zinfandel, National Parks….. were the internet researched impressions I had on my mind when I planned my trip to Croatia in the summer of July’16. I also browsed about Croatian food and all I got was pictures of Octopus….. being a vegetarian my gourmet dreams broke : ( Many Croatian food plates later I must say “never trust internet entirely, experience your own”. Croatian cuisine is primarily around seafood but you will never fall short of tasting Croatian flavors on a veggie plate. I enjoyed my culinary experience in Croatia so much that it even inspired me to invent a potato and beetroot salad recipe. The simplicity of Croatian cooking appealed to my culinary senses the most. Croatians mostly treat any piece of food meat, fish or veggies with just 3 ingredients – Olive…